Broccoli Cheddar Soup
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THE BEST broccoli cheese soup there ever was! So creamy, so cheesy. Perfect for those busy weeknights + picky eaters!
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Creamy, velvety, broccoli cheese soup with sneaked in veggies? Yes, absolutely. I am all in. And it is truly the most perfect creamy consistency (with the help of the potatoes) without weighing you down like you’ve just eaten a bowl of queso.
If you want to keep this completely vegetarian, vegetable stock is a great sub for the chicken stock. And if you want an even heartier version, half and half can also be subbed for the heavy cream.
But the most important thing here is to use good quality cheese that has been freshly shredded. It will make all the difference. And be sure to add them a handful at a time to avoid clumps. We do not like clumps here.
When ready to serve, top with additional cheese (if desired) and some crusty bread for dipping purposes.
TIPS AND TRICKS FOR SUCCESS
- Use frozen broccoli, potatoes or cheese on hand. This is a great way to repurpose and use up some of those pantry staples in your freezer.
- Freshly grated cheese goes a long way. Add your cheese, a handful at a time, to avoid clumping.
- Make it vegetarian. For our vegetarian friends, vegetable stock is a great swap for the chicken stock.
- Dip the bread. Serve with crusty bread for all the dipping!
WHAT TO SERVE WITH BROCCOLI CHEDDAR SOUP
Tools For This Recipe
Dutch oven
Broccoli Cheddar Soup: Frequently Asked Questions
You can substitute vegetable stock for the chicken stock.
Yes! This is a great soup recipe to use up all your frozen broccoli without even needing to defrost.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
We do not recommend freezing this soup as cream soups tend to separate when frozen.
Broccoli Cheddar Soup
Ingredients
- ¼ cup unsalted butter
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 3 ½ cups chicken stock
- 2 cups diced russet potatoes
- Kosher salt and freshly ground black pepper
- 5 cups finely chopped broccoli florets
- ½ cup heavy cream
- 8 ounces shredded extra-sharp cheddar cheese, about 2 cups
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, scraping any browned bits from the bottom of the pot.
- Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
- Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.
- Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.
- Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately.
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I just tried this and it was delicious. I substituted corn starch for the flour to try to keep it a little lower in carbs and it come out great. I will be making this recipe again. Thanks!
This sounds AMAZING, but am I able to use corn or coconut flour instead of regular flour??
Or I will try corn starch. But how much??
You can certainly try substituting coconut or corn flour and even cornstarch but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using substitutions may also result in a mediocre outcome.
This recipe was AWESOME. I have made it like 5 times already and it just keeps getting better and better. I am about to make it again tonight because my 10 year old daughter has been begging me for this again. I am going to substitute the heavy cream with cream cheese tonight(only because I ran out of heavy cream) but I will be sure yo leave an updated review. But seriously it doesn’t need changes because it is so perfect as is. Thanks for posting.
I made this tonight and although it tastes great, it’s a little runny for me. I’m not an advanced cook so I’m wondering what’s the best way to thicken it up. Thanks in advance!
You can add a little more flour as needed for a more thicker soup.
I was thinking about making this recipe but with half and half instead of heavy cream, will it be too runny or would a little extra flour fix that (without affecting the taste?)
Hi Ryan! You can expect a slight difference in texture and flavor but it’ll still be tasty all the same! 🙂
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That bowl and I need to meet up… this is one of my favorite soups. And I can completely relate with the whole food thing… While everyone was talking about their Friday night pizza dinner, I was all like, “yeah…well…I’m having roasted red peppers with sheep cheese! Take that!” 😉
I wanna come to your house for a big bowl of this yumminess!
Broccoli Cheese looks very good. I will try this recipe right now!
Yay! This looks super yummy. I just pinned it! I plan to make it for lunch one day during Christmas break while all my kiddos are home!
This looks like a warm bowl of comfort!
Love it! I made your potatoe, ham, corn with a drizzle of bacon stew last night and was Deee-Lish! Can’t wait to try this!
That sounds amazing! Please do let me know how this soup turns out if you get a chance to make it!
I’ve been slurping up this stuff at Panera like nobody’s business! Your homemade version looks absolutely sca-rumptious, Chung-Ah!
Broccoli Cheese is my favorite soup of all time, I’ve tried countless times to make it at home which all ended up in a big fat fail. Gots to try this version!
Another great soup! This one is my daughter’s favourite, so I’ll definitely be trying your recipe soon.
I just recently found your blog through Pinterest. I want to eat everything you post! You take awesome pictures of the food you make!
I love broccoli cheese soup! It’s always been one of my favorites!
looks incredible! I want a big bowl right now!
Love the traditional broccoli and cheese soup! This is a perfect warm-you-up dinner for the Winter! Yum!
My post goes live in an hour! Love it that we’re on the same day! And this soup looks awesome! Pinned! I am literally eating broccoli right now as I type this!